Best 4 Hearty Halibut Chowder Recipes

Indulge in the delectable flavors of hearty halibut chowder, a classic dish that combines the richness of halibut with a symphony of vegetables, herbs, and creamy broth. This versatile chowder can be crafted with a variety of ingredients, offering variations like the classic New England-style chowder, the creamy Manhattan-style chowder, and even a unique corn and halibut chowder. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary needs. Whether you prefer a thick and creamy chowder or a broth-based rendition, these recipes provide step-by-step instructions to guide you in creating a delightful pot of halibut chowder that will warm your soul and tantalize your taste buds.

Here are our top 4 tried and tested recipes!

HALIBUT & POTATO CHOWDER

Halibut & Potato Chowder image

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

Ingredients

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Steps:

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

HALIBUT CHOWDER

Halibut Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11

Ingredients

8 to 10 green onions, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups 2% milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 pounds halibut or salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 teaspoon cayenne pepper, optional

Steps:

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

EAST COAST HALIBUT AND POTATO CHOWDER

East Coast Halibut and Potato Chowder image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon finely chopped shallots
1 bay leaf
2 teaspoons ground tumeric
2 cups peeled potatoes, cut into small to medium cubes
6 cups bottled clam juice
1/4 teaspoon of tabasco or other hot sauce
Fresh black pepper to taste
3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)
2 pounds boneless, skinless halibut cut into 1/2-inch cubes
2 cups milk
1 cup heavy cream
2 tablespoons chopped parsley

Steps:

In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

HALIBUT CHOWDER

Halibut Chowder image

A rich and creamy chowder made from halibut or any type of white fish.

Provided by BEANERVAN

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup butter, divided
2 medium onions, diced
3 stalks celery, diced
2 carrots, diced
2 cups chicken broth
2 potatoes, diced
1 bouquet garni
2 pounds halibut, cut into bite-sized pieces
¾ cup all-purpose flour
2 cups heavy whipping cream
½ cup dry white wine
freshly ground black pepper to taste

Steps:

Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 12.7 g, Cholesterol 90.2 mg, Fat 24 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 14.4 g, Sodium 280.4 mg, Sugar 1.4 g

Tips:

To make the chowder even more flavorful, use a variety of seafood, such as clams, mussels, and shrimp.
For a richer chowder, use heavy cream or half-and-half instead of milk.
If you don't have fresh herbs on hand, use dried herbs instead. Just be sure to add them early in the cooking process so they have time to rehydrate.
Serve the chowder with a side of crusty bread or crackers for dipping.
Garnish the chowder with fresh herbs, such as parsley, cilantro, or chives, for a pop of color and flavor.

Conclusion:

Halibut chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chowder creamy or chunky, with or without vegetables, there is a recipe in this article that is sure to please you. So next time you are looking for a comforting and delicious meal, give halibut chowder a try.